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Mixed Nut Aloo Tikki

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Ingredients

500 potatoes potato
(such as Maris Piper)
1 tsp tsp ground tumeric ground tumeric
1 tbsp tbsp sunflower oil sunflower oil
(plus extra for frying)
1 red onions red onion
(finely chopped)
2 tbsp tbsp ginger ginger
(grated)
2 garlic garlic
(peeled and crushed)
2 green chillies green chilli
(medium, finely chopped)
0.5 tsp tsp cumin cumin
0.5 tsp tsp cinnamon cinnamon
100 g g mixed nuts mixed nuts
(chopped)
50 g g sultanas sultana
(chopped)
1.5 tbsp tbsp coriander coriander
(chopped)
1.5 tbsp tbsp mint mint
(finely chopped)
1 limes lime
(juice only)
4 tbsp tbsp cornflour cornflour
salt salt

Mixed nut Aloo Tikki

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60 min
(16)

Method

Created in collaboration with acclaimed chef Tony Singh, this aloo tikki recipe brings a generous amount of herbs and spices together, with a great crunch from the mixed nuts.

  1. Put the potatoes, whole and unpeeled, into a pan just big enough to hold them, along with the turmeric and a generous pinch of salt and cover with cold water. Bring to the boil, then simmer until very tender. Drain and return to the pan to steam dry for 1 minute.
  2. Meanwhile, heat the oil in a frying pan over a medium heat and then fry the onion until soft and beginning to caramelise. Stir in the ginger, garlic, chili and spices and fry for 1 minute. Stir in the nuts and dried fruit and cook for a further minute.
  3. Peel the potatoes, then mash well and add to the frying pan. Stir in the lime juice and two tablespoons of the flour, mixing well and seasoning to taste.
  4. Roll the mixture into golf-ball sized portions, then flatten into patties. Dust the patties on all sides with the remaining flour.
  5. Heat a generous splash of oil in a large frying pan and shallow fry the patties in batches until golden brown, flipping to cook both sides evenly. Serve warm with chutney and salad

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